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Pumpkin cream soup

Pumpkin cream soup


Peeled pumpkin slices, put them in a tray on baking paper and keep them for 30 minutes. In a bowl on the fire put peeled apples and seeds, onions, garlic, ginger and peeled and peeled watermelon; what they boiled well, strain them, pass them with the blender, the puree obtained we mix with pasta or curry powder, coconut milk, with the boiling soup, thin as we want, season and leave on the fire for a few minutes after which we stop the fire.

For croutons, slice the bread slices with olive oil, sprinkle with garlic and pepper powder, cut the bread into cubes and put them in the oven for 10-12 minutes.

The soup is served on top with pumpkin seeds and croutons; a treat !!

Good appetite!!


PUMPKIN PIE

Reduces diabetes, regulates blood sugar (beta-carotene, which is anti-inflammatory and antioxidant, regulates blood sugar. 30 g of cleaned seeds are boiled over low heat for one hour in 500 ml of water and the juice is consumed in two stages: the first portion is drunk in the morning (on an empty stomach), and the second, in the evening, before bed. The treatment is done three days a week, an interval of 2 months.)

keeps cholesterol under control and helps in diets (low in calories & # 8211 20 calories per 100g, rich in minerals and vitamins. Consume 1.5kg of pumpkin in a day, divided into 5 portions. You can also consume seeds pumpkin)

maintains the health of the skin, nails, hair, eyes and mucous membranes (vitamin A. 100g of pumpkin provides 70% of the daily requirement of vitamin A)

prevents aging, the appearance of wrinkles, pigment spots that appear with age (vitamin E)

relieves premenstrual symptoms, balances reproductive system disorders (vitamin E)

improves peripheral circulation (vitamin E)

promotes digestion, prevents fat deposits (vitamin T or carnitine & # 8211 has the role of regulating the metabolism of carbohydrates, proteins and fats, transforms food into energy, accelerates certain processes in the body that contribute to the reduction of fat and adipose tissue, contributing to increased muscle mass)

improves the functions of the male reproductive system (zinc and phosphorus)

reduces fatigue (pumpkin seeds)

stimulates libido (pumpkin seeds)

fights anemia (vitamin B complex, especially folic acid, iron)

recommended for pregnant women or those who want to become pregnant (folic acid)

improves memory (consumption of pumpkin seeds, rich in omega-3 and omega-6 essential fatty acids, vitamin A)

prevents cancer and is an adjunct in the treatment of disease (antioxidants, vitamins A, C, E. Vitamin A plays a key role in preventing cancer, cataracts and atherosclerosis, is a powerful antioxidant. Pumpkin pulp is rich in alpha and beta carotene, very powerful antioxidants Contributes to the reduction of tumors)

stimulates kidney activity, prevents kidney stones (consume 15-20g of seeds daily)

prevents the occurrence of cardiovascular diseases

regulates hormonal disorders

increase the immunity of the liver (eat 500 g of raw or cooked pulp daily and drink 1-2 glasses of pumpkin juice, freshly squeezed. At the same time, the recipe is also good for combating body weight)

maintains the health of the circulatory and nervous systems

fights insomnia, depression, anxiety and migraines (For insomnia drink 50 ml of fresh pumpkin juice before bed, mixed with a teaspoon of honey. In the morning, the bags under the eyes that appear during sleep will disappear. For the others , you can eat pumpkin seeds, rich in tryptophan, amino acid that relieves symptoms of depression, vitamin B6)

strengthens bones, prevents fractures, osteoporosis (eat pumpkin seeds)

helps the body in the process of cell regeneration

fights fluid retention in the body (has diuretic and laxative properties. Consume a paste obtained from boiling 1.5-2.5kg of pumpkin pulp boiled in milk. It can be seasoned with thyme, honey or tarragon, without salt, because salt retains water in the body, the cure lasts 5 days)

fights constipation (half a kilogram of pulp is pureed, used and some of the resulting liquid during boiling. Consumed during the day)

protects against pulmonary emphysema, decreases the risk of lung cancer (vitamin A)

detoxifies the body (drink a glass of 100 ml of fresh pumpkin juice, mixed with blueberry tea, for 10-12 days, and do not eat spicy, fatty or smoked foods)

strengthens the immune system (vitamin C)

fights candidiasis (has anti-fungal effect)

helps to restore the body after physical exertion (potassium balances the body's electrolytes. Pumpkin contains more potassium than bananas).


Pumpkin cream soup with Dijon mustard

Whether we like it or not, autumn is coming. And as hot as summer seemed to us just a few days ago, as much as we wish we had lingered now, calendaristically, this fall had nothing to look for here yet, did it? Anyway, it's time to start preparing properly with autumn recipes, and this pumpkin cream soup with Dijon mustard is a great idea for this period. Especially since we saw the pumpkins raised as big as the piglets, through the gardens, as if they can't wait to offer us their sweet and fragrant core.

Preparation time: 00:15 minutes hours
Cooking time: 00:30 minutes hours
Total Time: 00:45 hours
Number of servings: 4
Degree of difficulty: reduced

Ingredients Pumpkin cream soup with Dijon mustard:

  • 600 grams of peeled and diced pumpkin
  • March 1
  • 2 onions
  • 1 clove of garlic
  • 3 carrots
  • 2 tablespoons oil
  • 200 ml. liquid cream for cooking
  • 2 tablespoons salted and fried pumpkin seeds
  • 1 bay leaf
  • 3 teaspoons with Maille Dijon Mustard Original
  • salt and pepper
  • optional: a drop of chilli, for a more spicy taste
  • optional: slices of toast, rubbed with garlic, for serving

Very simple ingredients, for a soup so tasty that I would have wanted a supplement.

1. Peel and chop the fish onions. Peel a squash, grate it and squeeze the garlic. Peel an apple, grate it and cut it into cubes.

2. Heat the oil in a saucepan and add the onion, carrots and garlic. Sprinkle with 1 teaspoon of salt and cook until onions soften, then add apple, pumpkin and bay leaf. Add enough hot water to cover everything and boil until the carrots are well softened (if the carrots are cooked, the others will be cooked for sure).

3. Remove the pan from the heat, remove the bay leaf, add the mustard and liquid cream and pass everything. Eventually, you can go through the sieve, I didn't need it, I got a very fine texture only with the hand blender. To taste, add salt and pepper and, if you like it more spicy, a little chilli.

Serve the soup in bowls, garnished with a few drops of pumpkin or olive oil and sprinkled with toasted pumpkin seeds, along with slices of toast flavored with garlic.


Pumpkin cream soup

Pumpkin cream pie soup, an ideal option for both lunch and dinner!

Rich in beta-carotene, vitamins (A, E, C, K, B12, B6, folic acid, etc.), minerals (calcium, iron, magnesium, manganese, selenium, etc.), omega 3 and many other nutrients, pumpkin (perhaps considered by many much too â & # x20AC; & # x2122; banalâ & # x20AC; & # x2122; to be taken into accountâ & # x20AC ;? It has many properties and is one of the first foods that can be introduced in the preparations of children, from 6 months.

It also has benefits on the health of the & # 8220mari & # 8221 having anti-inflammatory properties (ulcer, gastritis, etc.), anticancer, antidiabetic. For stomach upset, such as gastritis, it is not recommended to be eaten raw because it causes heartburn, but it is wonderful baked or boiled, used in cream soup as the following recipe:

  • butternut squash
  • celery stalk (celery)
  • 2 potatoes
  • a cube of butter
  • 1 l of water
  • salt

Cut all the vegetables into cubes and cook for about 30-40 minutes (you can test with a fork if they are sufficiently penetrated). When the vegetables are cooked, blend and add the butter and salt to taste. Add from the soup in which they boiled the vegetables until we get a cream soup with the desired consistency.


Irina Bucsa recipe: Pumpkin cream soup

The pumpkin is in high season and deserves our full attention! Cream soup is very easy to prepare, it is very tasty, and if we add some pumpkin seeds or crispy bacon we make it attractive even for the fussy)

The pumpkin, washed, sliced ​​and cleaned of seeds, is baked in a hot oven at 190-200 degrees. It is ready when the fork enters it very easily.

While the pumpkin is cooking, we take care of the rest of the ingredients. We clean and cut onions & ndash no matter how big because all the vegetables will be mashed. We put it to cook on low heat, to soften, not to burn.

Peel a squash, grate it and cut it into cubes. After the onion has softened, add it over it together with about 800 ml of water and a teaspoon of salt. Let it boil well.

Fry the pumpkin seeds in an oil-free pan for 2 minutes. Fry the bacon, preferably until it becomes slightly crispy. You don't need to add oil, it's quite greasy. After frying, remove it on absorbent paper to get rid of excess oil.

When the pumpkin is cooked, the potato should be boiled (soft as puree). Remove the pumpkin pulp with a spoon and add it to the pot, together with the grated nutmeg. Let it boil again.

Turn off the heat, pour the sour cream and pass through a vertical blender. If necessary we add more water and salt & ndash attention, we must get a cream soup, not a puree!

When eating add the pumpkin seeds. I left the bacon whole this time but it goes very well and torn into pieces and sprinkled on top. I hope you enjoy!

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How do we prepare flavored pumpkin soup?

I boiled the diced pumpkin together with the onion, garlic and ginger.

When the pumpkin has softened, I added the spices and miso paste.

Tip: Decide how much miso paste you use, depending on how salty you want the soup to be.

After another 10 minutes, I took the soup off the heat, added the sour cream and blended it with my hand blender.

This soup can be served with slices of hot, wholemeal bread or seeds. You can try it together with the beer cake we prepared for the Autumn Contest.

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win


COCONUT MILK MILK

Coconut milk contains medium-chain triglycerides, which researchers have associated with weight loss. They stimulate energy through a process called thermogenesis or heat production. Some studies indicate that they work to reduce body weight and waist size. They can also balance the unstable intestinal microbiota. The lack of this stability can play an important role in the development of obesity. A 2015 study of overweight men found that due to the consumption of medium-chain triglycerides at breakfast, it led to a reduction in food consumption later in the day. The results of another 2018 study suggest that they increase insulin sensitivity, and many researchers believe that this sensitivity promotes weight loss. Insulin is an essential hormone that breaks down glucose and controls blood sugar levels.

2. Heart health

Research has linked diets high in saturated fat to high cholesterol and an increased risk of heart disease. Due to its high fat content, some may not consider coconut milk suitable for those with heart disease. However, different sources of saturated fats can affect the body in various ways. Genetics also play a role in how a person metabolizes saturated fats and the extent to which these fats affect health. One study found that coconut oil does not significantly increase levels of bad or low-density lipoprotein cholesterol, but that it does increase levels of good cholesterol or high-density lipoprotein cholesterol. It is important to mention, however, that the study period was short, only 4 weeks.
Keep in mind that coconut oil has much more fat than coconut milk, which will have less dramatic effects on cholesterol levels.

3. Improves the immune system

Coconut contains a lipid called lauric acid, and many researchers believe that lauric acid can support the immune system. Some findings indicate that lauric acid has antimicrobial and anti-inflammatory properties. In a study of the antimicrobial effects of lauric acid in coconut, the researchers isolated various bacterial strains and exposed them to petri dishes. They found that lauric acid effectively inhibited the growth of Staphylococcus aureus, Streptococcus pneumoniae and Mycobacterium tuberculosis. Other researchers have found that lauric acid triggers apoptosis, cell death, in breast and endometrial cancer cells. The findings suggest that this acid inhibits the growth of cancer cells by stimulating certain receptor proteins that regulate cell growth.


COCONUT MILK MILK

Coconut milk contains medium-chain triglycerides, which researchers have associated with weight loss. They stimulate energy through a process called thermogenesis or heat production. Some studies indicate that they work to reduce body weight and waist size. They can also balance the unstable intestinal microbiota. The lack of this stability can play an important role in the development of obesity. A 2015 study of overweight men found that due to the consumption of medium chain triglycerides at breakfast, it led to a reduction in food consumption later in the day. The results of another 2018 study suggest that they increase insulin sensitivity, and many researchers believe that this sensitivity promotes weight loss. Insulin is an essential hormone that breaks down glucose and controls blood sugar levels.

2. Heart health

Research has linked diets high in saturated fat to high cholesterol and an increased risk of heart disease. Due to its high fat content, some may not consider coconut milk suitable for those with heart disease. However, different sources of saturated fats can affect the body in various ways. Genetics also play a role in how a person metabolizes saturated fats and the extent to which these fats affect health. One study found that coconut oil does not significantly increase levels of bad or low-density lipoprotein cholesterol, but that it does increase levels of good cholesterol or high-density lipoprotein cholesterol. It is important to mention, however, that the study period was short, only 4 weeks.
Keep in mind that coconut oil has much more fat than coconut milk, which will have less dramatic effects on cholesterol levels.

3. Improves the immune system

Coconut contains a lipid called lauric acid, and many researchers believe that lauric acid can support the immune system. Some findings indicate that lauric acid has antimicrobial and anti-inflammatory properties. In a study of the antimicrobial effects of lauric acid in coconut, the researchers isolated various bacterial strains and exposed them to petri dishes. They found that lauric acid effectively inhibited the growth of Staphylococcus aureus, Streptococcus pneumoniae and Mycobacterium tuberculosis. Other researchers have found that lauric acid triggers apoptosis, cell death, in breast and endometrial cancer cells. The findings suggest that this acid inhibits the growth of cancer cells by stimulating certain receptor proteins that regulate cell growth.


Pumpkin cream soup ingredient

  • 550 g -700 g of pumpkin Butternut (pulp) & # 8211 goes another assortment, even the pumpkin pie
  • 70 g -100 Gorgonzola or other soft cheese
  • 1 small pear ripens well
  • 50 g butter
  • 1 tablespoon sesame oil
  • 1 onion
  • 700 ml & # 8211 1 liter chicken soup
  • 100 ml sour cream for fresh (fluid)
  • 1 parsley root
  • salt
  • pepper
  • nutmeg
  • In addition, I put a small clove of garlic

Prepare pumpkin cream soup

As tasty as the result is, so simple and quick is the preparation: clean the onion and cut it into small pieces, which are fried in butter and sesame oil heated in a large saucepan. Until the onion is golden, clean and cut into cubes the pumpkin, pear and parsley:
Throw in the pan over the already golden onion and quench with hot soup. At the same time I dipped the poor garlic puppy in the soup. Put a teaspoon of salt, grind some pepper:Let everything boil for about 20 minutes, when checking that the pumpkin is soft:Put it in the blender or pass it directly into the pot, with the blender-stick, then re-boil it, over low heat, and add the cheese, stirring constantly until it dissolves completely:Add the sour cream, well beaten, beforehand, with a little hot soup, mix and adjust the taste of salt, pepper and a little freshly grated nutmeg.Serve hot, with additions to choose from: toast, pan-fried bacon or & # 8230 in my case, nothing! The rich and aromatic taste warmed my soul.


Irina Bucsa recipe: Pumpkin cream soup

The pumpkin is in high season and deserves our full attention! Cream soup is very easy to prepare, it is very tasty, and if we add some pumpkin seeds or crispy bacon we make it attractive even for the fussy)

The pumpkin, washed, sliced ​​and cleaned of seeds, is baked in a hot oven at 190-200 degrees. It is ready when the fork enters it very easily.

While the pumpkin is cooking, we take care of the rest of the ingredients. We clean and cut onions & ndash no matter how big because all the vegetables will be mashed. We put it to cook on low heat, to soften, not to burn.

Peel a squash, grate it and cut it into cubes. After the onion has softened, add it over it together with about 800 ml of water and a teaspoon of salt. Let it boil well.

Fry the pumpkin seeds in an oil-free pan for 2 minutes. Fry the bacon, preferably until it becomes slightly crispy. You don't need to add oil, it's quite greasy. After frying, remove it on absorbent paper to get rid of excess oil.

When the pumpkin is cooked, the potato should be boiled (soft as puree). Remove the pumpkin pulp with a spoon and add it to the pot, together with the grated nutmeg. Let it boil again.

Turn off the heat, pour the sour cream and pass through a vertical blender. If necessary we add more water and salt & ndash attention, we must get a cream soup, not a puree!

When eating add the pumpkin seeds. I left the bacon whole this time but it goes very well and torn into pieces and sprinkled on top. I hope you enjoy!

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Irina Bucsa recipe: Pumpkin cream soup

The pumpkin is in high season and deserves our full attention! Cream soup is very easy to prepare, it is very tasty, and if we add some pumpkin seeds or crispy bacon we make it attractive even for the fussy)

The pumpkin, washed, sliced ​​and cleaned of seeds, is baked in a hot oven at 190-200 degrees. It is ready when the fork enters it very easily.

While the pumpkin is cooking, we take care of the rest of the ingredients. We clean and cut onions & ndash no matter how big because all the vegetables will be mashed. We put it to harden on low heat, to soften, not to burn.

Peel a squash, grate it and cut it into cubes. After the onion has softened, add it over it together with about 800 ml of water and a teaspoon of salt. Let it boil well.

Fry the pumpkin seeds in an oil-free pan for 2 minutes. Fry the bacon, preferably until it becomes slightly crispy. No need to add oil, it is quite greasy. After frying, remove it on absorbent paper to get rid of excess oil.

When the pumpkin is cooked, the potato should be boiled (soft as puree). Remove the pumpkin pulp with a spoon and add it to the pot, together with the grated nutmeg. Let it boil again.

Turn off the heat, pour the sour cream and pass through a vertical blender. If necessary, add more water and salt - be careful, we must get a cream soup, not a puree!

When eating add the pumpkin seeds. I left the bacon whole this time but it goes very well and torn into pieces and sprinkled on top. I hope you enjoy!

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.